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Macaroni & 'Bacon' Cheese

This another recipe taken from Animal Aid website which they asked me to make a video to accompany it. I've changed the recipe slightly making it more flavoursome. If you're short of time you can serve the macaroni straight from the pan. I like to bake it to melt the cheese and you get a better flavour and texture.

This is a quick and easy recipe, great for lunch or as a main dish for dinner. I've used macaroni pasta but normally (and next time) I'd use wholegrain penne pasta to make it healthier.
Course: Main Course, Side Dish, Snack
Cuisine: Italian
Keyword: macaroni cheese, vegan bacon, vegan macaroni cheese


  • 200 g macaroni pasta
  • 300 ml plant milk unsweetened
  • 1 large red onion finely chopped
  • 1 tsp English mustard
  • Pinch of sea/pink salt
  • Pinch of chilli flakes
  • 1/2 lemon juice & zest
  • 1 tbsp wholemeal flour
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 2 strips of vegan bacon cut into strips
  • season with black pepper
  • 1 tsp mixed herbs
  • 50 g grated cheese + more to go on the top


  • Preheat oven to 200ºC/392ºF

    Finely chop the onion and mince the garlic and set to one side. Use cooking instructions and boil the pasta. Mine took 8 minutes. If baking in the oven cook for 1-2 minutes less as it will continue cooking in the oven). Add the oil to a seperate pan and on a medium heat fry the onion for 4-5 minutes. Add the garlic, heat for a couple more minutes until slightly browned. Stir in the flour then pour in the milk. Bring to a simmer, add the mustard, continue stirring until it starts to bubble and thicken. Now add the salt (I used a generous pinch), pepper, herbs, chilli and nutritional yeast. Mix together then add the zest and juice of the lemon. If you find the sauce is too thick add a dash more milk. Add the grated cheese and mix thoroughly. Add the bacon and stir in.

    When your pasta is ready drain off any water and add the pasta to the cheese sauce. Stir thoroughly so all the macaroni is covered in sauce. Serve intimately or transfer to an oven dish, top with grated cheese and bake for 15 minutes. Great served with garlic bread or fresh veg.



TIP: Why not make a large batch and freeze in smaller portions. Use soya/oat cream instead of milk for a super rich and indulgent dish. Like your food extra spicy? Add as much chilli as you can handle.